Creamy Mushroom Soup

Husband's Sunday dinner. He said it is delious.

This soup is delicious, savory, and perfectly salty. As Grandma says, “I followed the recipe except” 1) I used plain Greek yogurt in place of sour cream, and 2) chicken broth instead of stock. It would probably be even richer without those subs.

Darn tasty. Used butter instead of olive oil and half&half instead of sour cream.

Very good! I make it once a week and have lots of leftovers. Great with melted cheese and croutons on top. Putting it in a slow cooker at the end thickens it and (I think) infuses the mushrooms with the other flavors. If you have a food processor, that can save you a lot of time with slicing.